Posts Tagged ‘peach salsa’

3 slightly under-ripe peaches
1 poblano pepper
1/4 yellow onion
5 green onions, green parts only
juice from 1/4 lemon
1 1/2 tbs extra-virgin olive oil
kosher salt and fresh ground pepper to taste
Pit and quarter peaches and peel onion. Place on hot outdoor grill along with whole poblano pepper. Cook, turning items over, until pepper skin is charred; about 5 minutes. Remove. Let cool slightly.
Remove skin from peaches and pepper. Remove stem and seeds from pepper.
Finely dice pepper and onion, and dice peaches a little larger.
In a medium bowl, toss grilled ingredients together with green onions, lemon juice and olive oil. Season to taste.
Let sit for at least 1/2 hour to allow flavours to develop.
Serve over any grilled fish, including salmon, trout or tuna.
A note on Albacore: We chose Albacore tuna to go with the salsa. Albacore is a sustainable fishery. The tuna loin can be grilled whole, as one would a beef or pork loin, and can be cooked to the same levels of doneness (medium well, medium, medium rare).

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Grilled Peach Salsa

2 medium, ripe-but-firm peaches
skinned, pitted and thinly sliced
juice from 1/3 lime
1 tsp chilli flakes
2 tbs finely diced red bell pepper
2 tbs finely diced green bell pepper
1 green onion, thinly sliced on the bias
2 tbs finely sliced cilantro leaves
2 tbs white wine such as Chardonnay
splash of tequila, optional
kosher salt/fresh ground pepper
In a medium bowl, marinate peaches together with lime juice, chilli flakes and a pinch of salt and pepper for a few minutes.
Place a small, well seasoned, cast iron skillet over medium-hight heat. When hot, add peaches and cook for about 15 seconds, until caramelized on one side. Remove from pan and place back in bowl. Add peppers, onion, cilantro, wine and tequila. Season to taste.
Serve with chicken, fish or pork.



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